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Rosemary-Anchovy Pork Chops

Rosemary is a perfect match for anchovies in this marinade, which also works well on lamb chops or steak. Serve with couscous and roasted vegetables.

  • Prep:
  • Total Time:
  • Servings: 4
Rosemary-Anchovy Pork Chops

Photography: Romulo Yanes

Source: Everyday Food, April 2012


  • 1/2 cup fresh rosemary leaves, finely chopped
  • 6 garlic cloves, minced
  • 14 to 16 anchovy fillets, finely chopped
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red-wine vinegar
  • Coarse salt and ground pepper
  • 4 bone-in pork chops (1 inch thick; 2 pounds total)


  1. In a large bowl, whisk together rosemary, garlic, anchovies, oil, and vinegar; season with salt and pepper. Coat pork in rosemary mixture and let stand 15 minutes.

  2. Heat broiler. Place pork on a rimmed baking sheet and broil until browned at edges and cooked through, 10 to 12 minutes, flipping once.

Reviews (4)

  • ossineke 10 Dec, 2013

    Excellent sauce for the Pork. I don't recommend making it ahead and letting it sit on the pork because it kind of mushes out the pork and neutralizes the taste of the sauce. Just add it at the end.

  • ojagaj 12 Aug, 2012

    AMAZING! I'll have to admit that I am not a huge fan of rosemary and was a bit intimidated by the quantity of anchovies. However, I have come to trust Sarah's culinary expertise and followed the directions precisely. I used one 2oz. can of anchovy fillets minced very finely and used the oil in the can towards the olive oil called for in the recipe. I promise you, NO ONE WILL EVER GUESS THAT THE CHOPS ARE FLAVORED WITH ANCHOVIES. Combined with the rosemary - PERFECTION! Definitely guest worthy!

  • DGCook 30 Jul, 2012

    This is a great way to make pork chops. Quick and easy too. I was concerned about the anchovy, but used the entire can. My pork chops were moist and very flavorful. No one taste of anchovy at all. Will definitely repeat this one.

  • RikkiHagemann 30 Jul, 2012

    Have to say, this recipe was outstanding. The pork was very tender with the marinating & EVOO. I would make this again in a heartbeat. I did, however cut back on the anchovies since it was my first time making it, but have to agree with Sarah that the anchovy flavor does not over power this dish. Keep track of the timing on the broiler & your pork won't get dried out or tough.

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